Preheat oven to 350 degrees.
In a large bowl, whisk together the pumpkin,
eggs, milk and vanilla. In another bowl, stir
together the coconut sugar, cornstarch, spices
and sea salt.
Sift sugar mixture into the pumpkin mixture. Stir
batter with a whisk until combined well.
Pour into four ¾ cup custard cups.
Place cups in a 9 x 11-inch baking pan and add
Add enough warm water to come halfway up the
sides of the cups. Bake for 50 minutes, or until
set and lightly browned. Transfer cups to a wire
rack to cool.
Top with a little whipped cream and sprinkle with cinnamon. Chopped toasted pecans are also a great addition.
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